Flavoring agent containing 2-hydroxy-3-ethylcyclopent-2-en-1-one

ABSTRACT

The use of 2-hydroxy-3-ethylcyclopent-2-en-1-one in edible food compositions represses undesirable flavor notes and enhances desirable flavor notes.

United States Patent [s41 FLAVORING AGENT CONTAINING Z-HYDROXY- 3-ETHYLCYCLOBENT-Z-EN-lONE 12 Claims, No Drawings [52] U.S.Cl 99/140 R, 260/586 R [5| 1 Int. Cl A23l 1/22, C07c 49/46 [50] Field of Search 99/l40; 260/586 R [56] References Cited UNITED STATES PATENTS 3,402,181 9/1968 Erickson et aI. 260/586 R OTHER REFERENCES Gianturco, The Synthesis of Some Cyclic Diketones Isolated From Coffee," Tetrahedron, Volume 19, No. I2, (1963), PP. 2039- 2042.

Gianturco, The Structures of Five Cyclic Diketones Isolated from Coffee, Tetrahedron, Volume 19, No. 12, (I963), pp. 2051, and 2056- 2058.

Primary ExaminerMorris 0. Well: Assistant Examinerwarren R. Bovee Attorney-Connolly and Hutz ABSTRACT: The use of 2-hydroxy-3-ethylcycIopent-Z-en-I- one in edible food compositions represses undesirable flavor notes and enhances desirable flavor notes.

BACKGROUND OF THE INVENTION This invention is based on the discovery that 2-hydroxy-3- ethylcyclopent-2-en-l-one has the ability to repress undesirable flavor notes which are frequently present, to a greater or lesser degree, in food compositions including such items as vegetable oils, proteins or carbohydrates, cocoa, gums, sugar, etc., while enhancing many desirable flavor notes associated with the same compositions including those based on natural ingredients, as well as added natural or artificial flavors. The concentration ranges necessary to obtain such effects are substantially higher than the concentration range (about 0.1 p.p.m.) in which 2-hydroxy-3-ehtylcyclopent-2en-l-one is found as a natural constituent of coffee.

2-hydroxy-3-methylcyclopent-Zen-l-one, the adjacent homolog of the active ingredient of the present invention, is known to be useful in compounding flavors for beverages, tobacco, confections and in blending perfumes. As applied to the flavoring of beverages and confections, as well as edible food compositions in general, this homologous compound has a distinctly different flavor from the compound used in the present invention. Moreover, it offers a rough walnutlike odor when used at the higher concentration levels contemplated by the present invention and does not serve to repress undesirable flavor notes in foodstuff compositions.

DETAILED DESCRIPTION OF THE INVENTION According to the present invention, inclusion of 2-200 p.p.m. of 2-hydroxy-3-ethylcyclopent-2-en-l-one in an edible food composition, the concentration of said cyclopentane compound being based on an as-consumed basis, represses many undesirable flavor notes, while enhancing desirable flavor notes. Moreover, such inclusion does not introduce undesirable flavor notes attributable to the compound itself. By on an as-consumed basis" as'used herein and in the appended claims is meant an edible food composition in final consumption form. For example, powdered milk or other beverage concentrates are not on an as-consumed basis. It is first necessary to add water thereto before they obtain such basis. Hence, if the flavor-enhancing agent of the present invention is added to an edible food prior to its preparation for final consumption, due allowance will have to be made so that the 2-200 p.p.m. range proportion will exist as such on addition of further additives to arrive at the consumable foodstuff, in final form.

Typical examples of edible food compositions include compositions containing any one of, or any combination of any of the following ingredients: vegetable oil, starch, wheat flour, oilseed flours, dried milk or a milk extractive such as milk sugar or sodium caseinate, vegetable protein, protein hydrolysate, microbial protein, yeast extract, gelatin, vegetable gum, corn sugar, cane sugar, cocoa, chocolate, food acids, and artificial flavoring agents including sweeteners.

Oilseed flours are flours derived from the residue obtained in expressing vegetable oils from such seed crops as soybean, cottonseed, sesame, safflower, etc. They are particularly good protein sources but have heretofore been limited in usage because of their objectionable tastes.

Most of the compositions would, of course, also contain water on an as-consumed basis. Beverages, obviously, would be very largely water.

2-hydroxy-3-ethylcyclopent-2-enl'one may be obtained by direct isolation from coffee or may be synthesized directly. See Tetrahedron 1963), Vol. 19, pp. 2039-2059.

The following examples will serve to illustrate the use of 2- hydroxy-3-ethylcyclopent-2-en-l-one in accordance with the present invention and illustrate its distinct properties as compared with the corresponding 3-methyl compound. However, these examples are not to be considered limiting to the scope of the present invention which is defined by the appended claims.

EXAMPLE I A preliminary comparison of the taste intensity and quality of 2-hydroxy-3-ethylcyclopent-2en-1-one with the corresponding 3-methyl compound was carried out. Two percent sucrose/water solutions containing 0, 5, 10, 50, 100 and 200 p.p.m. of the two compounds were prepared and appropriately coded. Comparison taste evaluations were made in accordance with the triangle and pair method test. The results of these tests showed that both of the compounds were detectable at 5 p.p.m. This level was therefore considered to be the threshold level for the two compounds. At 10 p.p.m. the taste intensity imparted by the two compounds were judged to be about the same. However, the ethyl compound exerted a smooth sweet taste, while the methyl compound was judged to be less sweet and rougher, characterized as maple-licorice. At the higher p.p.m. levels the foregoing effects were judged to be very pronounced.

EXAMPLE II In order to determine whether 2-hydroxy-3-ethylcyclopent- 2-en-l-one had a superior or inferior flavor effect as compared to the corresponding methyl compound, synthetic caramel and synthetic coconut flavors were prepared as follows:

SYNTHETIC CARAMEL FLAVORS Ingredients Flavor 1 Flavor Flavor II III Ethyl Butyrale 1.00 1.00 1.00 Benzaldehyde 0.04 0.04 0.04 Aldehyde C 10% Solution 0.02 0.02 0.02 in Etoh Methyl Furoate 0.02 0.02 0.02 Diacetyl 0.58 0.58 0.58 Lactic Acid 0.]2 0.12 0.12 Heliotropine 0.24 0.24 0.24 Ethyl Vanillin 0.78 0.78 0.78 Benzo Dihydro Pyrone 0.50 0.50 0.50 Vanillin m 1.28 1.28 1.28 2-hydroxy-3-methy1cyc1opent- 1.00 2-en-l-one 2-hydroxy-3-ethylcyclopent- 1.00 2-en-l-one Ethyl Maltol 1.00 1.00 1.00 Butyric Acid 0.50 0.50 0.50 Ethyl Oxyhydrate 1.00 1.00 1.00 Ethyl Alcohol 50.00 50.00 51.00 Propylene Glycol 41.92 41.92 41.92

Totals 100.00 100.00 100.00

SYNTHETIC COCONUT F LAVORS Ingredients Flavor 1 Flavor Flavor III Ethyl Maltol 1.00 1.00 l .00 Heliotropine 2.00 2.00 2.00 Vanillin 5.00 5.00 5.00 Z-hydroxy-3-ethylcyclopent- 5.00 Z-en-I-one Z-hydroxy-S-methylcyclopent- 5.00 Butyric Acid 0.01 0.01 0.01 Caproic Acid 0.10 0.10 0.10 Decanoic Acid 010 0.10 0.10 Diacetyl 0.20 0.20 0.20 Lemon Oil U.S.P. 0.49 0.49 0.49 Caprylic Acid 0.10 0.10 0.10 Aldehyde C 1.90 1.90 1.90 I-Methyl Coumarin 5.00 5.00 5.00 Aldehyde C 0.04 0.04 0.04 Phenyl Acetaldehyde 0.04 0.04 0.04 Oenanthic Ether 0.04 0.04 0.04 Ethyl Myristate 0.02 0.02 0.02 Ethyl Vanillin 5.00 5.00 5.00 Ethyl Caproate 0.04 0.04 0.04 Anisic Aldehyde 0.05 0,05 0.05 Alcohol 95% 43.83 43.83 48.83 Dimethyl Hydroquinone 0.04 0.04 0.04 Propylene Glycol 30.00 30.00 30.00 Totals 100.00 100.00 100.00

organoleptic evaluation of the above flavor blends was undertaken by comparing each flavor versus one another on odor-testing strips and in prepared puddings. The results of these evaluations indicated that the ethyl compound exhibited aroma and taste enhancement substantially superior to the negative controls (flavor III in each instance). Moreover, the aromas and flavors exhibited by the compositions containing the ethyl compound were more natural and the taste obtained by the same compound was smoother and free of harsh notes, as compared to the methyl compound.

EXAMPLE III Chocolate milk drinks were prepared for the purpose of determining the organoleptic effect of various concentrations of the ethyl compound of the present invention and the corresponding methyl compound. Negative controls were also used.

To investigate the above flavoring effects, it was necessary to prepare a chocolate-base drink which contained no flavor ingredient other than cocoa. This base contained:

1.50 parts of cocoa extract (Anthoinc Chiris 7.50 parts of lactose 2 l .00 parts of cerelose 29.70 parts of Hershey Cocoa Powder 0.30 parts of Centromix (Central Soyalecithin) 80.00 pans of sucrose 2.00 parts of salt 13756 To 80 parts of the above mixture was added 920 parts milk. To five 100 g. samples of the resulting test solution was added, respectively, 50, 75, 100, [50 and 200 p.p.m. of the ethyl compound. A second set of test solutions containing identical concentrations of the methyl compound was also prepared. A negative control sample was used as the reference sample.

Comparison of the flavoring properties of the foregoing test solutions showed that both compounds assert a definite flavor effect above 50 p.p.m. with the ethyl compound producing the finer and smoother effect. At lOOl50 p.p.m. the ethyl compound produced a desirable taste effect characterized as being roasted chocolate" while the methyl compound was judged to produce an undesirable walnutlike flavor.

EXAMPLE lV Soya flour has excellent nutritional qualities; however its objectionable beany flavor has limited its use in bakery products.

On the basis of this result 2-hydroxy-3-ethylcyclopent-2-enl-one and 2-hydroxy-3-methylcyclopent-2-en-l-one were evaluated and organoleptically compared in a cake formula tion containing 47 percent soya flour (weight of soy flour 0.47 X weight of wheat flour) based on the weight of the wheat flour. Comparison of the flavor effects of these two flavor compounds to nontreated control cakes indicated that the ethyl compound at 100 p.p.m. and l50 p.p.m. (calculated on the weight of the baked cakes) definitely improved the odor and taste properties of the cake by suppressing the undesirable beany flavor given by the soya flour. At the same time we noted that the ethyl compound improved the overall flavor qualities of the cakes. The methyl compound at these concentrations contributes to a walnutlike odor and taste; it also showed to give a pronounced bitter aftertaste and did not show to suppress the beany flavor of the soya flour.

To compare the flavor effects of the B-ethyl and 3-methyl compounds, we selected a cake formulation containing 47 percent soya flour/cake flour ratio. This was prepared according to the following formulation:

Cake Formula Containing 47% Soya Flour/Wheat Flour Ratio Sugar 356.625 Total This formula yields 324.5 grams of baked goods.

Ten baked formulations containing separately 25, 50, 75, I00, and 150 p.p.m. of the 3-ethyl and 3-methyl compound and one formulation containing no methyl or ethyl compound (nontreated control) were organoleptically evaluated and compared using the pair comparison method test.

The results of these tests indicated that the ethyl compound at 25 p.p.m. did not contribute to any flavor improvement. At 50 p.p.m. and 75 p.p.m. it showed a moderate improvement of the cake flavor by suppressing the beany flavor which was noted on the nontreated control cakes and cakes containing the methyl compound. At p.p.m. and p.p.m. the ethyl compound exhibited the most desirable and preferred enhancing properties as it exhibited to suppress completely the beany taste of the cakes without producing any flavor of its own. At these concentrations we also noted that the ethyl compound improved the sweetness effect and the vanilla flavor of the cakes.

Contrary to these results we noted that the 3-methyl compound at 25, 50, and 75 p.p.m. showed to intensify the objectionable beany taste of the cakes. At 100 p.p.m. and I50 p.p.m. it contributed to a flavor of its own by imparting to the cakes a walnutlike odor and taste with a pronounced bitter aftertaste and did not show to suppress the beany flavor of the cakes.

In similar tests in which the soya flour was increased by 50 percent, cakes with abnormal structure and color resulted. Nevertheless the 3-ethyl compound was found to suppress the beany flavor of these cakes at 200 p.p.m. (calculated on the weight of the baked cakes).

Based on these applications and organoleptic evaluations, it was evidenced that the 3-ethyl compound has the outstanding property of suppressing the beany flavor of the soya flour in baked goods.

Similar experiments substituting other oilseed flours (sesame flour, safflower seed flour, cottonseed meal, etc. also demonstrated a favorable effect with the 3-ethyl compound.

A comparable experiment was also conducted in which no oilseed flour was added i.e., the test cakes were prepared using only the normal wheat flour. in this instance the ethyl compound was also observed to improve the flavor of the cake at concentrations about 50-150 p.p.m., whereas the methyl compound imparted an undesirable flavor.

EXAMPLE V Low-calorie kola carbonated beverage samples (Coca-Cola Tab beverage) containing l0, 15, 2O, 25, and 50 p.p.m. of 2- hydroxy-3-ethylcyclopent-2-en-l-one and 2-hydroxy-3- methylcyclopent-2-en-l-one were organoleptically compared to a nontreated control sample.

Test results indicated that the 3-ethyl compound at 10 p.p.m. showed to improve the flavor qualities of the beverage by suppressing the undesirable bitter aftertaste. At 15, 20, and 25 p.p.m. the 3-ethyl compound also demonstrated to intensify the kola nut flavor and to intensify the sweetness of the beverage. However, at 50 p.p.m. it produced a change in the flavor quality of the beverage which was judged nondesirable.

The beverage containing the 3-methyl compound did not contribute to any desirable flavor effects as it showed to produce an adverse flavor effect. At 10 p.p.m. and I5 p.p.m. it exhibited to intensify the bitter aftertaste of the beverage. At 20, 25, and 50 p.p.m. it produced a pronounced phenoliclike flavor.

EXAMPLE Vi 3. The composition of claim 1, including a flavor additive.

4. The composition of claim 3 wherein said additive is chocolate flavored.

5. A process for repressing undesirable flavor notes and enhancing desirable flavor notes in an edible food composition which comprises adding to said composition from 2-200 p.p.m. on an as-consumed basis, of 2-hydroxy-3-ethyl- Organoleptic evaluation of 2-hydroxy-3-ethylcyclopent-2- en-l-one (Compound I") and the corresponding B-methyl compound (Compound II") was conducted in a variety of 5 edible food compositions or in solutions containing specific food ingredients or additives. Nontreated control samples were employed. Comparison of the flavor efl'ects of these two t 2 1 tested compounds indicated that imprewel'flent of the q 6. The process of claim 5 wherein said edible food contains ties of either the taste Odo! both be achieved y at least one proteinaceous material selected from the group emperming between 2 and 200 P-P- (calculated on the consisting of oilseed flour, dried milk, milk extractive, vegetaconsumed basis) of compound 1. On the other hand, comble protein, protein hydrolysate, microbial protein, yeast expound ii, at corresponding concentrations, either exhibited no tract, and gelatin. improvement or displayed a nondesirable flavor effect in that 7. The edible food composition of claim 1 wherein said ediit was found to contribute a nutty, walnutlike note causing an ble food contains at least one carbohydrate material selected unnatural flavor change in the food composition. The followfr m h gr p c n g of r h. wh fl r. rn gar. ing tabulation identifies the food compositions and the obserand n g vations made. The p.p.m. represents the range concentration e edible feed Composition of claim 1 whelem Said at which the most desirable ff t f compound 1 were ble food contains at least one flavor additive material selected mi from the group consisting of synthetic flavors, synthetic Compound 1, Compound II, Product or substance treated p.p.m. p.p.m. Results Hydrogenated coconut oil -75 sl l ppre ss tho oily odor and taste- Thereby a more bland, desirable flavor was Do 50-75 A nutty odor and taste was detected, which caused a. flavor change of th 11, 011 011 -150 Suppresses the oily odor and taste, intensifies the olive aroma and taste,

Do" 75-150 Exerted a walnut-like note, which makes the 011 less refined. Corn oil. 50-100 Suppress the unpleasant oily taste and odor. Makes the oil flavor finer.

D0 50-100 Exerted a rougher crude oil character. Slight nutty taste was detected. soya been n 50-100 Depress the oily taste and odor. Smoother, bland taste was noted.

D 50-100 A rougher walnut aroma and taste was ted. sesame n 50-100 Depression of the unpleasant oily odor and taste was detected. Refined flavor properties were achieved.

Do 50-10 An undesirable walnut, rougher flavor note was detected. Cottonseed oil -150 Suppression of the unpleasant oily odor and taste. A bland taste and neutral odor was observed. Do 100-150 A rougher crude oily taste and odor was observed. 1.8% gelatin 230 bloom in 15% sugar/ 75-100 Suppression of noxious odor and taste associated with the gelatin, A t n water. sweeter taste was noted.

D 75-100 Intensifies the noxious odor and taste of the gelatin. A rougher and less sweeter taste was noted.

Depresaion of so-called cardboard-like odor and taste of sodium oeseinate was no e A stronger cardboard-like odor and taste was noted.

Improvement of the odor, taste, and mouth feel of tho meaty flavor was noted.

Strong unpleasant walnut bitter aftertaste was noted.

An improved smoother sweeter taste was noted. Suppression oi bitter taste was also detected.

Stronger bitter taste was noted. Mothyloyclopentcnolono enhances the undesirable bitter taste.

Slightly sweeter, smoother taste oilcct was noted.

No favorable or desirable flavor oiloet was noted by the addition of methylcyclopentcnoloue.

5% gum tragacanth in H2O Suppression of the npleasant gummy taste without producing any taste or odor of its own was noted. Do 125 A distinct burnt, nutty taste was detected. These effects were also noted in the 0 01. 5% gum arabic in water 100 Suppression of the unpleasant gummy taste. An improved, slightly smoother sweet taste was observed.

Do 100 A distinct non-pleasant burnt, nutty odor and taste was noted. 12% ski ilk owder in H 0 75-100 A definiite cleaner odor and taste, as well as a more intense true-milk taste, was

note

12% skim milk powder in 1120 75-100 A distinct rougher, nutty taste, and odor was detected. 5% cramora nondairy coficc whitcncr 100-125 Suppression of the unpleasant sodium oaseinato odor and taste and chalky i 20- ever was detected.

Do 100-125 A strong nutty odor and taste at these concentrations was observed. 15% ccrcloso ill to 5-10 An improved long-lusting swootor oiicct was noted without producing any llnvor cllccts of its own. 5-10 An oil-odor and taste nutty-like" was noted.

26-50 A more intense, smoother, swootor-tnrt taste was noted. 25-50 A non-desirable nutty odor and tnsto was detected. 01% tartaric acid ill 12% sugar/water 25-50 All llnprovoti, more intense smoother sweet-tart taste was noted.

D0 25-50 A (lotoctnhlo odor and tnsto oi nlothyloyclo ontonolonc was noted- 02% iumaric acid with 0.3% 1).S.S. in 25 Suppression of tho l).S.S. hitter Lnsto an intense sweeter-tart taste was ob- 12% sugar/water. sorvcd. I

O .25 A dciinito non-desirable stronger bitter taste oi the D.S.S. was How Cooked corn starch containing 10% 125-150 An improved smoother, swootor tnsto was noted without producing any tast or sugar. odor oi its own.

D0 125-150 An unpleasant nutty, rougher taste, and odor was detected.

3% autolyzed yeast paste in H1O 125-150 An improved cleaner odor and taste, as well as significant improv m n in mouth feel, was achieved.

0- 125-150 A less cleaner and rougher odor and taste was detected- What is claimed is: sweeteners, food acids, cocoa, and chocolate.

I. An edible food composition containing 2-hydroxy-3- 9. The edible food composition of claim 1 wherein said ediethylcyclopent-Z-en-l-one at a concentration, on an as-con- 70 ble food contains at least one material selected from the group sumed basis, of 2-200 p.p.m. consisting of vegetable gum and vegetable oil.

2, Th dibl fo d o o iti n f lai 1 h i id di. 10. The process of claim 5 wherein said edible food contains ble food contains at least one proteinaceous material selected at least one Carbohydrate materiei Selected from the group from the group consisting of oilseed flour, dried milk, milk exconsisting of starch, Wheat flour. Com g and Cane g tractive, vegetable protein, protein hydrolysate, microbial 75 The Process Ofelaim 5 wherein Said edible food contains protein, yeast extra t, d l i at least one flavor additive material selected from the group consisting of synthetic flavors, synthetic: sweeteners, food acids, cocoa, and chocolate. I I

12. The: process of claim wherem sand edlble food contams at least. one material selected from the group consisting of vegetable gum and vegetable oil. 5

t m w m k 3 UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent No. 3.628.970 Da d gee Inner 21, 1911 InVeHtQII-(S) Charles R. Stephens, Jr. and Anibal Torres It is certified that error appears in the above-identified patent and that said Letters Patent are hereby corrected as shown below:

In the title change "Z-HYDROXY-3-ETHYLCYCLOPENT-Z- EN-l-ONE" to ---2-HYDROXY-3-ETHYLCYCLOPENT-2-EN-l-ONE -.v

Signed and sealed this 26th day of September 1972.

(SEAL) Attest:

EDWARD M.FLET( JHER,JR. ROBERT GOTTSCHALK Attesting offlcer Commissioner of Patents 

2. The edible food composition of claim 1 wherein said edible food contains at least one proteinaceous material selected from the group consisting of oilseed flour, dried milk, milk extractive, vegetable protein, protein hydrolysate, microbial protein, yeast extract, and gelatin.
 3. The composition of claim 1, including a flavor additive.
 4. The composition of claim 3 wherein said additive is chocolate flavored.
 5. A process for repressing undesirable flavor notes and enhancing desirable flavor notes in an edible food composition which comprises adding to said composition from 2-200 p.p.m. on an as-consumed basis, of 2-hydroxy-3-ethylcyclopent-2-en-1-one.
 6. The process of claim 5 wherein said edible food contains at least one proteinaceous material selected from the group consisting of oilseed flour, dried milk, milk extractive, vegetable protein, protein hydrolysate, microbial protein, yeast extract, and gelatin.
 7. The edible food composition of claim 1 wherein said edible food contains at least one carbohydrate material selected from the group consisting of starch, wheat flour, corn sugar, and cane sugar.
 8. The edible food composition of claim 1 wherein said edible food contains at least one flavor additive material selected from the group consisting of synthetic flavors, synthetic sweeteners, food acids, cocoa, and chocolate.
 9. The edible food composition of claim 1 wherein said edible food contains at least one material selected from the group consisting of vegetable gum and vegetable oil.
 10. The process of claim 5 wherein said edible food contains at least one carbohydrate material selected from the group consisting of starch, wheat flour, corn sugar, and cane sugar.
 11. The process of claim 5 wherein said edible food contains at least one flavor additive material selected from the group consisting of synthetic flavors, synthetic sweeteners, food acids, cocoa, and chocolate.
 12. The process of claim 5 wherein said edible food contains at least one material selected from the group consisting of vegetable gum and vegetable oil. 